Description

Celebrate fall with this cozy stuffed acorn squash recipe. Roasted acorn squash halves filled with a sweet and spiced apple, walnut, and cranberry mixture create the perfect balance of flavors for any occasion.

Ingredients

2 acorn squash, halved and seeded

2 tablespoons olive oil

1 cup diced apples

1/2 cup chopped walnuts

1/4 cup dried cranberries

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 tablespoons maple syrup

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Instructions

Preheat oven to 375°F (190°C). Brush cut sides of squash with olive oil and place face down on a baking sheet. Roast 30 minutes or until tender.
In a bowl, mix diced apples, walnuts, cranberries, cinnamon, nutmeg, salt, and maple syrup.
Flip squash cut side up. Divide apple mixture evenly among halves.
Bake an additional 20 minutes until apples are tender and squash is fully cooked.
Cool slightly before serving.

Notes

Use crisp apples like Granny Smith or Honeycrisp for best texture.
Substitute walnuts with pecans or pumpkin seeds.
Add cheese for extra richness if desired.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side dish, vegetarian main
Method: Roasting and baking
Cuisine: American, fall comfort food